Hulled Barley Bread

6 Reviews
80% would make this recipe again

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Ingredients

??? hulled barley, soaked overnight and drained ???
??? wheat germ ???
??? walnuts, finely chopped ???
??? sunflower seeds, ground ???
??? celery, cut into small dices ???
??? onions, finely chopped ???
??? Cheddar cheese, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? eggs size large, lightly beaten ???
??? Italian parsley, fresh, finely chopped ???

Before you start

This bread can be made in advance and reheated in the oven or microwave.

Method

  1. Soak the barley for at leat 8 h.
  2. Drain the barley thn put it in a pot with 500 ml (2 cps) water. Bring to a boil, then lower the heat, cover and simmer 40 min. Drain if necessary and set aside.
  3. Preheat the oven to 180°C/350°F. Lightly oil a 22 cm (9 po) bread pan.
  4. In a large bowl, mix all the ingredients.
  5. Press the mixture into the prepared pan.
  6. Bake in middle of the oven for 50 min. Cool for 10 min before unmolding. Unmold and slice. Serve.

Observations

Serve topped with tomato sauce.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

300

Fat

16 g

25 %

Saturated 5.7 g
+ Trans 0 g

28 %

Cholesterol

120 mg

Sodium

160 mg

7 %

Carbohydrate

26 g

9 %

Fibre

6 g

26 %

Sugars

2 g

Net Carbs

20 g

Protein

15 g

Vitamin A

11 %

Vitamin C

6 %

Calcium

17 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Phosphorus, Selenium, Vitamin B1, Vitamin E, Zinc
Good source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K
Source of  :
Omega-6, Vitamin A, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats 2 ½
More info
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Reviews

6 Reviews (6 with rating only) 80% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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